Prepare the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or an 8-inch round cake pan, and lightly dust it with flour, or line the pan with parchment paper for easy removal.
2. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients: In a separate large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat until light and fluffy, which usually takes about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined. Be careful not to overmix the batter.

Prepare the Blueberries

6. Coat the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
7. Fold in Blueberries: Gently fold the coated blueberries into the cake batter using a spatula or spoon. Be careful not to crush the berries while folding.

Bake the Blueberry Cake

8. Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
9. Bake: Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should rise nicely and form a beautiful golden crust.
10. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cut and Serve

11. Slice and Serve: Once the cake has cooled, cut it into squares or wedges, depending on your preferred serving size. Dust with powdered sugar if desired, and serve.